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loginI've smoked salmon and made smoked jerky (and keep intending to do Dave's pastrami) but I realized that my digital smoker has settings high enough to slow cook a turkey or other meat. This process is slow barbequed pork ribs. I made up my own rub, my own spritz and barbecue sauce and cooked the ribs at a max of 240 degrees for four hours in alder smoke. The last 45 minutes they were wrapped in foil which according to a youtube video tenderizes them. They turned out moist, tender, fabulous. My smoker obviously runs hotter on one side so next time will lower the heat a bit, but the blackened part was only a bark on the tender meat inside.
The reason I did my own rub and sauce was that I dislike sweet barbecue. If I want candy, I will buy some. If I want meat, as in MEAT, as in caveman
MEAT I prefer it to taste like savory meat. The dry rub had lots of black pepper, coarse kosher salt, a majority of Rudy's Rub, plus garlic powder, onion powder, and no sugar. The sauce was a mix of tomato sauce, mustard, onion and garlic powder, cayenne pepper, Worcestershire sauce, soy sauce, lemon juice, balsamic vinegar, white vinegar (the only kinds of vinegar I had on hand), and a bit of honey just enough to knock the edge from the lemon. The ribs turned out great without any sauce but it made a nice side dip for some bites.
They turned out perfect for me but next time I will back off a tad on the pepper in the rub for my wife's preference.
